Wontons Shrimp in Thai Broth
RECIPE Wontons Shrimp in a Thai broth
400 g of frozen shrimp with the heads
1 package of wontons (squares of dough to make ravioli)
2 bags of shellfish broth Ariake
4 cloves garlic
4 stalks lemongrass
40 g of ginger
1 stalk celery
Chinese cilantro (ngo gay) or classical
1 / 2 c. Coffee sugar
Thaw shrimp. Put heads and shells in a pan with bags of shellfish broth, 1 / 2 onion, garlic slammed, stems peeled and thinly sliced lemon grass, chilli, ginger and chopped celery. Wet up and cook 30 minutes. Add a little water if necessary. Filter, taste, season with fish sauce.
Prepare stuffing the wontons: Coarsely chop the shrimp with a knife. Add the other half of the onion finely chopped. Add salt and pepper and add 1 / 2 c. Coffee of caster sugar. Place 1 c. Coffee with shrimp stuffing in the middle of a sheet of wonton. Moisten the edges, then fold to form a triangle while chasing the air, press the edges to make them adhere. Book flat without overlapping.
Bring a pot of water to a boil. Dip the wontons and cook until they float to the surface.
Divide into bowls. Add hot broth, sprinkle with Thai basil, spring onions and coriander Chinese washed, dried and chopped. Serve with lime, chilli and minced fish sauce.